Pasta-vegetable casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Peel and finely chop the onion. Peel, wash and slice the carrots. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Clean and wash spring onions and cut into rings

2. 2

   Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly, then add the diced onion and tomato paste and fry briefly. Add the tomatoes and stock and simmer for about 15 minutes. Mash the tomatoes with a spatula

3. 3

   Drain the pasta. Heat 1 tablespoon of olive oil in a frying pan. Fry the zucchini slices until golden brown, turning them over. Season with salt and pepper and remove. Add 1 tbsp. olive oil to the pan and fry the carrots for about 4 minutes until golden brown. Add spring onions about 1 minute before the end of the cooking time. Season with salt and pepper, take out

4. 4

   Mix the pasta, vegetables and minced meat sauce and place in a greased casserole dish. Grate both cheeses and sprinkle over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until golden brown

5. 5

   Put the bacon in a cold pan. Heat the pan and leave the bacon slices crisp. Take them out and let them drip off on kitchen paper. Clean and wash the rocket and drain well. Chop the rocket finely. Break the bacon into pieces. Mix the rocket, bacon, 1 teaspoon olive oil and vinegar

6. 6

   Remove the casserole from the oven. Spread the rocket mix over the casserole and serve immediately.

Nutrition Facts

KCAL
650 kcal

CARBS
67 g

FATS
28 g

PROTEINS
32 g